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Homemade cashew cream recipe

Cashew cream

This plant-based cashew cream recipe makes an ideal complement soups, vegetables, or as vegan dipping sauce. Nuts are soaked for 4 hours prior to use.

Course Sauces
Cuisine Vegan
Keyword apple and nuts, Cashew, Cream
Prep Time 10 minutes
Soaking time 4 hours
Total Time 4 hours 10 minutes
Servings 8 people
Calories 138kcal


  • 1.5 cups cashews
  • 0.75 cup water
  • 1 lemon
  • 2 tsp apple cider vinegar
  • 0.5 tsp salt


  • Soak the cashews in water for at least 4 hours. The easiest is to soak them overnight
    Soak the cashews
  • You can tell soaked cashews after they absorbed the water.
    Soaked cashews in water
  • Strain the soaked cashews.
    Strain the soaked cashew nuts
  • Squeeze the lemon, and combine the lemon juice with all ingredients in a blender.
  • Mix for about a minute until you obtain a smooth cream.
    Combine all the ingredients for cashew cream and mix in a blender
  • Serve immediately. You can keep the cashew cream in the fridge for up to a week (cover it with a plastic film).


Check out the beet soup, a nice pairing for the cashew cream.


Calories: 138kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 150mg | Potassium: 178mg | Fiber: 1g | Sugar: 2g | Vitamin C: 7.3mg | Calcium: 12mg | Iron: 1.7mg